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Frenchy Saison

Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: CB&B
Hop Utilization: 82%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Thursday February 7th 2019

How Rye I Am (Rye Saison)

by MrZuckerkorn

OG: 1.057 FG: 1.007 ABV: 6.5% IBU: 29

Wild Thing Saison

by deepdisco

OG: 1.054 FG: 1.008 ABV: 6.1% IBU: 30

Jötunn Saison

by deepdisco

OG: 1.055 FG: 1.006 ABV: 6.5% IBU: 30

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.5%

IBU (tinseth):

29.3

SRM (morey):

4.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	Belgian - Pilsner10.5 lb Pilsner	37	1.6	86.6%
1.50 lb	German - Vienna1.5 lb Vienna	37	4	12.4%
2 oz	Belgian - CaraMunich2 oz CaraMunich	33	50	1%
12.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Magnum0.7 oz Magnum Hops	Pellet	15	Boil	60 min	29.3	58.3%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	0 min		41.7%
1.20 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Magnum (Pellet)	29.3	58.3%
0.50 oz	Styrian Goldings (Pellet)		41.7%
1.20 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Mix in grains. Begin increasing temperature immediately	Strike	113 °F	113 °F	--
	Ramp up temperature.	Temperature	113 °F	145 °F	15 min
	Goal is to hit 162° F in 90 minutes	Sparge	145 °F	162 °F	15 min
	Mash-out	Temperature	162 °F	170 °F	10 min
4.325 gal	Batch sparge 170 degrees	Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Brewtan B	Water Agt	Mash	0 min.
2.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
6.80 g	Gypsum	Water Agt	Mash	1 hr.
2.11 ml	Lactic acid	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
1 each	Whirlfloc	Water Agt	Boil	15 min.
1 g	Brewtan B	Other	Boil	10 min.

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Water adjusted by sulfate-chloride ratio. 1 ml 50% phosphoric acid in mash. 2.5 ml Lactic Acid in sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Mash: Start at 113 degrees and ramp up to 145. Hold a few minutes, then ramp up slowly to 162 degrees, complete mash, mash-out and sparge.
Ferment at 68 degrees for ten days, let rise after 1/2 of sugar consumed. Rack, then continue fermentation until stable.
This has made an excellent Saison, easy drinking, light fermentation character reminiscent of tangerines. It's a bit thick though, silky from the wheat, which need to be dropped from the recipe. I need to get a scoresheet and judge it. Modified 10/22/22, Wheat dropped.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-07-28 17:01 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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